Studied on the embedment of salt-coagulants. When salt-coagulants : malt dextrin was 1 : 3, the quality of instant soybean curd was better.
对复合凝固剂中盐类凝固剂的包埋进行了探索性的研究，盐类凝固剂：麦芽糊精为1∶3时，所得的产品较好。
Studied on the embedment of salt-coagulants. When salt-coagulants : malt dextrin was 1 : 3, the quality of instant soybean curd was better.
对复合凝固剂中盐类凝固剂的包埋进行了探索性的研究，盐类凝固剂：麦芽糊精为1∶3时，所得的产品较好。
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